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Delicious Tuna Pasta Salad with fresh ingredients and flavors

Tuna Pasta Salad

A comforting, quick, and versatile dish with tender pasta, creamy dressing, and flavorful mix-ins that's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Tuna
  • 12 ounces short pasta (rotini, fusilli, or shells) Cook according to package directions
  • 2 cans tuna in water, drained well Chunk light for tender flakes
Vegetables
  • 1 cup celery, finely chopped Can be swapped with diced cucumber
  • 1/2 cup red bell pepper, diced For color and sweetness
  • 1/4 cup red onion, minced Soak in cold water for milder flavor
  • 1/2 cup frozen peas, thawed Fresh peas can be used when in season
Dressing
  • 3/4 cup mayonnaise Mix half mayo and half Greek yogurt for a lighter version
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice, freshly squeezed Or use white wine vinegar
  • 1 tablespoon capers, drained Optional for briny notes
Garnish
  • 1/4 cup chopped fresh parsley or dill A bright finishing touch
  • Salt and freshly ground black pepper to taste
  • Lemon zest for garnish Optional for a fragrant finish

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook according to package directions until al dente.
Prepare Dressing
  1. While the pasta cooks, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a mixing bowl. Whisk until smooth.
  2. Taste for balance and add more lemon if desired.
Combine Ingredients
  1. Drain the pasta and rinse under cold water to cool it.
  2. In a large bowl, flake the drained tuna and add celery, red pepper, red onion, and peas. Toss gently.
  3. Add the cooled pasta to the bowl, pour the dressing over, and fold together.
  4. Stir in parsley or dill, and adjust seasoning with salt and pepper.
  5. Chill for at least 30 minutes or serve immediately.

Notes

For variations, consider Greek yogurt instead of mayo, add diced hard-boiled eggs for richness, or mix in olives and feta for a Mediterranean twist. Store in the refrigerator without herbs and garnish, adding them fresh before serving.